Caprese Pasta with Asparagus and Spinach

It's finally starting to feel like spring, so we are entering cold lunch season again at last! And pasta salad is one of the best cold lunches. This one incorporates traditional caprese ingredients, basil, tomatoes, and mozzarella, with the added presence of asparagus and spinach, which makes it extra-spring-y, plus provides some great nutrients.

Caprese Pasta with Asparagus & Spinach

Servings: 8
time: 30 minutes


  • 1 lb. pasta (we used bowties)
  • 2 lbs. asparagus, cut into bite-size pieces
  • 3 Tbsp olive oil
  • salt & pepper to taste
  • 10 oz spinach, chopped
  • 1 1/2 cups pesto
  • 3/4 cup thinly sliced sun-dried tomatoes (make sure you use the kind that has been packed in oil)
  • 2/3 cup mozzarella pearls (or cut regular mozzarella into small cubes)


  1. Preheat oven to 425 degrees.
  2. Place asparagus on large baking sheet in a single layer. Drizzle with oil and sprinkle with salt and pepper.
  3. Roast for about 15 minutes, until tender but crisp. Set aside to cool.
  4. Place spinach in a large pan with a little bit of water, cover, and heat over medium heat until wilted. Drain and set aside.
  5. Meanwhile, bring a large pot of water to a boil. Add pasta and cook according to package directions.
  6. Drain pasta and toss with pesto.
  7. Add tomatoes, spinach and asparagus. Toss and serve!
Can we all agree that asparagus is the most exciting spring vegetable?

And spinach is always delicious with pasta! 

Tomatoes aren't ripe yet around here, so substituting sun-dried tomatoes is an easy fix. 

Pesto pasta! 

Looks, smells, and tastes like spring!


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